South Indian Chicken gravy / Kozhi Kuzhambu / Koli Kulambu

This chicken gravy is a traditional home style gravy. It is simple to prepare and equally delicious too. It goes great with rice and all Indian breads. 

Chicken gravy

  • Chicken - 500g / 1 lb
  • Onions - 1 (sliced)
  • Tomato - 1 (chopped)
  • Curry leaves - 3 or 4 leaves
  • Turmeric powder - 1/4 tbsp
  • Mustard seeds ( for seasoning)
  • Oil
  • Salt to taste
To Grind:
  • Pearl onions / Shallots - 10
  • Curry leaves - 6 or 7 leaves
  • Red chillies - 4
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/2 cup
Heat oil in a pan, roast red chillies, pearl onions, curry leaves. Saute till onions are translucent. Add coriander powder and saute for a minute. Cool the above roasted ingredients and grind them with grated coconut.

  1. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  2. Now add onions and fry till the onions become translucent.
  3. Add the chicken followed by turmeric powder and salt and saute for 2 minutes.
  4. Add the tomatoes and saute till tomatoes are soft.
  5. Now add in the grounded paste and stir well.
  6. Add water according to the thickness of the gravy needed and pressure cook the chicken.
  7. Now tasty chicken gravy is ready. Serve hot with rice.